Red Snapper
From Books and My Food: With Literary Quotations and Original Recipes for Every .., 1904
Best served boiled for optimal flavor.
Presented as published in 1904. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from Books and My Food: With Literary Quotations and Original Recipes for Every .. (1904) by Elisabeth Luther Cary, page 20. The excerpt below is the record exactly as published.
REDSNAPPER, firm of flesh, plump, and handsome, is a fish that deserves to be better known than it is. It is more delicious boiled than baked, as is also the case with shad, so rarely seen boiled, with its delicate flesh unimpaired in texture and flavor. There should be enough boiling water in the kettle to cover the fish. To a gallon of water add the juice of three lemons, half a teacupful of salt, and one of vinegar
Cook this with the app: pantry check, scaling, and the assistant.